Absinthe Chocolate Coconut Butter Cups: a rich, creamy, coconutty treat (vegan and gluten-free)

October 21, 2020

Imagine this: A rich coconut butter cup that’s so creamy it feels like the inside of a down pillow to your taste buds. With a touch of absinthe here, a taste of maple syrup there amidst chunks of delectable chocolate, you can’t not love this peanut butter cup alternative. But the best part? It’s delicious *and*  healthy: 100% vegan and gluten-free. With only four ingredients this recipe is a piece of cake! 

These Absinthe Chocolate Coconut Butter Cups are everything you’re looking for in a healthy dessert recipe, whipped into one cup with a creamy, coconutty flavor that’s hard to put down. Pick up some Absinthe chocolate bars here on our website, or at a local retailer near you and get ready for one of the yummiest, simplest treats you can make with only about 15 minutes of easy prep.

A side note: This recipe is doable if you only have 3 chocolate bars, the chocolate coating will just be a bit thinner. But don’t let that stop you from making these amazing treats!

Let us know that you’ve made it by tagging @endorfinfoods and @thecupboardsf on Instagram, Facebook, and Pinterest - enjoy!

Recipe makes: ​6 large or 12 mini cups

Ingredients

1/3 cup coconut butter

3 tbsp coconut oil

1 tsp maple syrup

4 absinthe bars, broken into pieces

 

Directions

1. In a double-boiler, melt the chocolate bars on medium-low heat. Mixing with a spoon frequently once the chocolate is melting. Turn heat to low. (Pro tip: If you don’t have a double boiler, you can use a small pot as the bottom half of the boiler. Pour a few inches of water into the bottom, and use a similar sized heat-safe ceramic, glass, or steel mixing bowl over the opening of the pot so that its sides are resting on the top half of the pot.)
2. Place 12 or 6 paper muffin cups into a muffin tin. Once the chocolate is completely melted, spoon 1 tsp for the mini cups and a 1 tbsp for the large cups. Swirl the chocolate around the sides of the cup by tilting the cups, one at a time. (Pro tip: Fill one cup and swirl the melted chocolate around the muffin cup before moving onto the next. Complete all the molds and place into the freezer for 10 minutes.)
3. Leave the rest of the chocolate on low in the double-boiler. 
4. Meanwhile, in a second double-boiler, melt the coconut butter, coconut oil, and maple syrup together until soft and melted, whisking the entire time. Turn off the heat when melted.
5. Remove the muffin cups from the freezer and spoon the coconut butter mixture evening into all the cups.
6. Pour on top the remaining melted chocolate. Place back in the freezer for 15 minutes. 

Once frozen, enjoy this amazing treat after a few minutes of thawing, or place them in an airtight container in the refrigerator. As with all chocolate, you'll be able to perceive more of the aromatics, flavors, and essential oils if you let it come all the way to room temperature before enjoying.

 

 

This recipe is part of a collaboration between Endorfin Foods and Rachael Gorjestani, founder of The Cupboard SF and Goldmine, two companies with the purpose of reframing how eat, feel, and cope with stress through food and natural medicine. Follow her at rachaelgorjestani and drinkgoldmine.

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